Crockpot Chili without beans (aka Biryani Beef)

Becky says my adaptation of this recipe tastes like her dad's chili recipe that she enjoys.  

Ingredients:

2-3 lbs beef chuck, cut into 1-inch cubes

1 tbsp canola oil

1-2 cups yellow onion, 1/4-inch diced

2-2.5 cups beef stock

1 can (6oz) tomato paste

1 tbsp ginger puree or equivalent dried

1 tsp garlic, minced

2 tbsp butter (or yoghurt to finish)

1 recipe of Biryani Spice (see below)

Biryani Spices

 ¾ tsp black pepper

 ½ tsp coriander

 ½ tsp cumin

 1 tsp turmeric

 1 tbsp chili powder

 1 tbsp curry powder

 ½ tsp fennel

 1/2-1 teaspoon salt

Garnish / Sides (optional)

 Basmati rice

 Roasted cashews

 Cilantro, minced

1

Preheat an oven to 350F.

2

Season the beef with salt and pepper.

3

In a French oven large enough to hold the beef and onions, heat 1 tablespoon of oil on medium high heat and sear the meat on all sides, approximately 2-3 minutes per side. You may want to do this step in batches, based on the size pot you are using.

4

When the beef is browned, put in crock pot or set aside.

5

Add the diced onion to the pan and sauté until the onions just begin to soften.

6

Add the remaining ingredients and transfer to a crock pot where it can cook for the day (I had it in for about 6-7 hours) on low.

7

If not using a crock pot, bring the pot to a simmer, cover and place in the oven for 3-4 hours, until the beef is tender.

8

Remove the pan from the oven and check the seasoning and adjust as needed.

9

Serve over rice and top with roasted cashews and cilantro, if desired. Green onion and cheddar could be another nice topping. 

Rhubarb sauce

Ingredients

1/4 c sugar or more to taste
1 T juice (orange or other like apple, cranberry, lemon...)

1/2 t zest (orange or lemon)

1/2 t cinnamon (can try adding other spices like ginger and nutmeg, not cloves)

1/2 lb rhubarb (approximately 6 large stalks)

1/2 C frozen berries, optional (if you use fresh, try pureeing in a blender)

Method

Stir together sugar, zest, spices, and juice in saucepan over medium. Stir constantly until it begins to boil. Add rhubarb and any fruit you'd like. Simmer for 4-5 minutes, until rhubarb starts to fall apart but about 1/3 of it stays intact. Taste and add more sugar if needed. 

Cool on counter and then in the fridge until chilled. Can be refrigerated for awhile, can be in the freezer up to 3 months. 

Serve with ice cream or pancakes, yogurt and granola, etc. It's really good plain also.

Can also whip 3/8 c whipping cream and add 1/8 c sour cream to serve with rhubarb.